For the pesto croutes

slices of crusty bread

3 tbsp olive oil

1 tbsp pesto

Method

Heat the olive oil in a large pan, add the onion and lardons or bacon and fry for about 5 mins until the onion is starting to brown. Tip in the carrots, celery, potato and garlic, stir well and cook for a few minutes.

Add the tomatoes, stock and sage, and bring to the boil, stirring. Reduce heat to simmer and cook partly covered for 30 mins, stirring in the cabbage after 15 mins. Drain and rinse the beans and add to the pan with the parsley. Season and serve with pesto croûtes, see right, or crusty bread.

For the pesto croûtes: Cut 3-4 slices of crusty bread into chunks, about 2cm thick. Tip into an ovenproof pan. Mix the olive oil and pesto, then add to the bread, tossing it with your hands until the croûtes are evenly coated. Bake in a moderate oven for about 10 mins until crisp.

PREPARE SQUASH: Preheat oven to 450° F. Halve squash lengthwise and seed, then cut crosswise into 1½-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes. Cut flesh from squash slices into ½” pieces, discarding skin.
MAKE RISOTTO: Bring chicken stock to simmer; keep hot. Heat oil in heavy large saucepan over medium heat. Add shallots and garlic; sauté 2 minutes. Add rice, stir 2 more minutes. Add wine; reduce to medium-low and simmer until wine is absorbed, stirring constantly. Add ¾ of chicken stock and rubbed sage. Simmer until rice is just tender and mixture is creamy, adding remaining broth by ¼ cupfuls as needed and stirring often, about 20 minutes. Stir in squash pieces, then cheese and butter; stir until heated through. Season to taste with salt and pepper. Put on plates and crumble cookies over top and garnish with sage leaves.

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